Deli and retail to the fore at Carluccio’s latest venture

Carluccio’s Spitalfields

 Carluccio’s opens a new generation of restaurant on its Spitalfields site in the City of London bringing the deli and retail area even more to the fore

Under the direction of Carluccio’s CEO Neil Wickers, the idea is to integrate the areas seamlessly with the restaurant to reinforce one of Carluccio’s key USP.

The interior layout houses a more defined grab and go food station, deli/retail area alongside a comfortable dining space, which is set to be replicated in key sites across the Carluccio’s estate.

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The result is a more convivial dining environment that puts the spotlight on the ingredients/cooking according to Wickers who said: “The new generation Spitalfields restaurant celebrates and amplifies all the small things that have made Carluccio’s one of the most loved F&B brands in the UK.

“The premise is to emphasise and enhance those brand signatures that make Carluccio’s stand out from the crowd – its artisan suppliers, fresh dishes made on-site and unique combination of restaurant, food shop and deli.”

There is now an open plan kitchen, complete with communal kitchen table, allowing diners to watch the chefs in action.

The deli counter will see chefs using it to prepare antipasti and desserts while ingredients sourced from Italy are on display such as salami aquilla from Abruzzo, guanciale (an alternative to pancetta), legs of Parma ham and cheese.

New dishes include crab macaroni, duck pappardelle, fresh grilled Sicilian prawns and, for the first time, Carluccio’s has introduced pizza with four varieties on offer.

Founder Antonio Carluccio said: “This latest Carluccio’s really takes me back to the brand’s inception – our very first restaurant was in Neal Street Covent Garden.

“Spitalfields brings the original premise of the brand – putting the spotlight on amazing ingredients – to the fore by assimilating the deli with the restaurant to produce exciting and fresh Italian dishes that deliver on taste and quality.”

The restaurant interior, created by Fusion by Design, builds on the brand’s clean, contemporary Conran heritage (co-founder Priscilla Carluccio is the sister of Sir Terence Conran).

Materials are natural and simple with the use of marble, brass and oak throughout, reflecting the artisanal quality of the ingredients.


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Kathy Bowry

The author Kathy Bowry

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